scholarly journals Effect of modified atmosphere packaging on stability of three kinds of bread

2013 ◽  
Vol 61 (6) ◽  
pp. 1881-1887
Author(s):  
Václav Vlášek ◽  
Jitka Langová ◽  
Jiří Štencl
Keyword(s):  
Moisture Content ◽  
Significant Influence ◽  
Room Temperature ◽  
Storage Time ◽  
Modified Atmosphere Packaging ◽  
Gravimetric Method ◽  
Modified Atmosphere ◽  
Gluten Free ◽  
Manometric Method ◽  
Microbiological Stability

The study evaluates effect of ordinary and modified atmosphere N2 and CO2 on bread packaging and changes of selected bread parameters, moisture content (MC) and water activity (Aw), in real storage time. MC has a significant influence on physical properties of bread and Aw characterizes its microbiological stability. Both parameters are functionally dependent. Manometric method was used for measurement of Aw and gravimetric method was used for measurement of MC. Samples of three kinds of bread, gluten-free, Šumava bread, and Bavorský bread, packaged into barrier wrappers, were stored at the room temperature of 20 °C. MC and Aw were measured in real storage time in intervals of three days for all kinds of bread, always in crust and crumb separately. Individual measurements were finished when a mould were discovered in samples. The initial MC of crust was in the range of 21.01–29.26% MC (w.b.) and the final MC in the range of 26.79–33.58% MC (w.b.) in tested breads. MC of crumb was in the range of 34.49–46.58% MC (w.b.) at the beginning and in the range of 32.92–44.21% MC (w.b.) at the end in tested samples. Minimum differences within values of MC showed gluten-free bread during storage time. Values of Aw were in the range of 0.863–0.948 at the beginning and in the range of 0.933–0.958 at the end of measurement in crust, for all samples. Values of Aw were in the range of 0.960–0.961 at the beginning and in the range of 0.952–0.961 at the end of measurement in crumb. Minimum differences within values of Aw showed gluten-free bread again. The highest shelf-life has been achieved in CO2 atmosphere, for all kinds of bread. Mathematical models with ability for MC and Aw prediction in real time of storage were created for Šumava bread.

scholarly journals Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time

Molecules ◽  
2021 ◽  
Vol 26 (11) ◽  
pp. 3445
Author(s):  
Olaf K. Horbańczuk ◽  
Artur Jóźwik ◽  
Jarosław Wyrwisz ◽  
Joanna Marchewka ◽  
Agnieszka Wierzbicka
Keyword(s):  
Storage Time ◽  
Modified Atmosphere Packaging ◽  
Physical Characteristics ◽  
Modified Atmosphere ◽  
Packaging System ◽  
Initial Ph ◽  
Viable Bacteria ◽  
L Value ◽  
Meat Samples

The aim of this study was to evaluate the effect of the packaging system type on the physical characteristics and microbial changes in ostrich meat during refrigerated storage. The applied packaging systems were vacuum packaging (VP) and modified atmosphere packaging (MAP) using two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Eight meat samples were obtained in three replicates for all parameters, except for pH, for which six replicates were obtained from the M. ilifibularis (IF) muscle, and were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days for the effect of packaging methods on physical meat quality. The initial pH (5.99) decreased at the end of the storage time for MAP1 to 5.81, whereas VP was stable from day 0 to 12 and increased up to 6.08 on day 16. Regarding meat color, the L* value increased during storage for MAP1 and MAP2 from 36.99 to 40.75 and 41.60, respectively, whereas it declined for VP to 34.22. The same tendencies were reported for redness (a*) and yellowness (b*). Drip loss was the lowest in MAP1 and highest in VP. The lowest total viable bacteria counts were identified in VP, as compared to MAP1 and MAP2.

scholarly journals Effect of different packaging systems and chlorination on the quality and shelf life of green chili

2013 ◽  
Vol 37 (4) ◽  
pp. 729-736 ◽  
Author(s):  
Mohammad Mizanur Rahman ◽  
Md Miaruddin ◽  
Md. Golam Ferdous Chowdhury ◽  
Md. Hafizul Haque Khan ◽  
MA Matin
Keyword(s):  
Weight Loss ◽  
Moisture Content ◽  
Shelf Life ◽  
Substantial Reduction ◽  
Modified Atmosphere Packaging ◽  
Ambient Condition ◽  
Packaging Materials ◽  
Modified Atmosphere ◽  
Packaging System ◽  
Quality And Shelf Life

The experiment was conducted to evaluate the effect of packaging materials on the quality and shelf life of green chili (Capsicum annuum) using passive modification of modified atmosphere packaging system. The modified atmosphere was created by making perforation in the polypropylene packets. Green chili pre-treated with chlorine water and then packaging in 0.3% perforated polypropylene packet resulted substantial reduction of weight loss and rotting/shriveling. These treatment combinations also considerably retained vitamin C, ß-carotene, moisture content, etc. Under this condition the retention of quality and shelf life of green chili could be extended up to 10 days at ambient condition as compared to non-treated and without packaging. DOI: http://dx.doi.org/10.3329/bjar.v37i4.14397 Bangladesh J. Agril. Res. 37(4): 729-736, December 2012

scholarly journals The Composition of Fatty Acids in Ostrich Meat Influenced by the Type of Packaging and Refrigerated Storage

Molecules ◽  
2019 ◽  
Vol 24 (22) ◽  
pp. 4128
Author(s):  
Olaf K. Horbańczuk ◽  
Małgorzata Moczkowska ◽  
Joanna Marchewka ◽  
Atanas G. Atanasov ◽  
Marcin A. Kurek
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Storage Time ◽  
Modified Atmosphere Packaging ◽  
Vacuum Packaging ◽  
Modified Atmosphere ◽  
Refrigerated Storage ◽  
High Quality ◽  
Significant Deterioration ◽  
And Storage

Ostrich meat is a high-quality dietetic product, however, it is very sensitive to deterioration during storage. The aim of this study was to assess the effect of packaging systems on the fatty acid (FA) profiles in ostrich meat during refrigerated storage. The systems were: Vacuum packaging (VP) and modified atmosphere packaging (MAP) in two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Samples were taken from the M. ilifibularis (IF) muscles of eight ostriches in each treatment group. The packs were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days. The packaging conditions and storage time had an impact on the concentration of bioactive compounds such as polyunsaturated fatty acids (PUFA), including n-3 such as C18:3, C20:5 (EPA) and C22:6 (DHA). The least changes in composition of n-3 and the sum of PUFA were recorded in ostrich meat packaged in vacuum, followed by that packaged using MAP1 and MAP2. The sum of n-6 PUFAs decreased significantly by 2.1% for MAP2, and only by 0.7% for vacuum packaging as the experiment progressed. A significant deterioration of these compounds was observed in all package systems, especially from day 12 until day 16 of storage.

scholarly journals Effect of modified atmosphere packaging on quality of bread with amaranth flour addition

2019 ◽  
Vol 26 (1) ◽  
pp. 44-52
Author(s):  
Marcin A Kurek ◽  
Agnieszka Krzemińska
Keyword(s):  
Water Content ◽  
Wheat Flour ◽  
Storage Time ◽  
Modified Atmosphere Packaging ◽  
Storage Condition ◽  
Bread Quality ◽  
Modified Atmosphere ◽  
Polyphenol Content ◽  
Amaranth Flour

The study of the effect of the modified atmosphere packaging on quality of the bread was done after replacing wheat flour with amaranth flour in replacement of wheat flour for 0, 5, 10 and 15% by weight. The bread was stored for one, three and seven days in the ATM, 100% N2 and 30% CO2. The study proved the 30% CO2 modified atmosphere to be the optimal storage condition. It allowed to preserve volume, water content and contributed at least to increase in hardness of bread, which with the addition of amaranth flour decreased. The colour of bread during storage was characterised by the increase in L* parameter and decrease in a* and b*. For the decreased storage time, the effect was opposite. The replacement by 5% of amaranth flour increased the polyphenol content and did not affect bread quality.

scholarly journals High-permeability Experimental Polyethylene Polymers for Modified-atmosphere Packaging

HortScience ◽  
1995 ◽  
Vol 30 (4) ◽  
pp. 910E-910
Author(s):  
Eric W. Gay ◽  
Randolph M. Beaudry
Keyword(s):  
Room Temperature ◽  
Modified Atmosphere Packaging ◽  
Apple Fruit ◽  
Low Density Polyethylene ◽  
Modified Atmosphere ◽  
High Permeability ◽  
Package Design ◽  
Flow Through ◽  
Steel Flow ◽  
Cherry Tomatoes

O2 and CO2 permeabilities were determined for experimental polyethylene polymers (Dow Plastics, Freeport, Texas) in relation to low-density polyethylene (LDPE) films for the packaging of horticultural commodities. A stainless steel flow-through permeability cell was used to determine O2 and CO2 permeabilities at 0, 5, 10, 15, 20 and 25C for the polymers. Data were fitted to the Arrhenius' relationship and the Arrhenius' constant and energy of activation were determined. In addition, flow-through containers of sealed cherry tomatoes at room temperature were used to determine ethylene permeability of the polymers. The new polymers were several times more permeable than LDPE to O2, CO2, and ethylene. The results were incorporated into a model for predicting O2 concentrations over a temperature range for sliced apple fruit. The greater permeability of the new polymers will improve control of O2 and CO2 in modified atmosphere packages and enhance flexibility of package design.

scholarly journals Pengaruh Perlakuan Uap Etanol Terhadap Mutu Dan Masa Simpan Buah Manggis (Garcinia Mangostana L.)

2018 ◽  
Vol 7 (1) ◽  
pp. 184
Author(s):  
I Gusti Ayu Prapti Pundari ◽  
I Made Supartha Utama ◽  
Ni Luh Yulianti
Keyword(s):  
Vitamin C ◽  
Room Temperature ◽  
Modified Atmosphere Packaging ◽  
Ethanol Vapor ◽  
Postharvest Quality ◽  
Modified Atmosphere ◽  
Garcinia Mangostana ◽  
Change Rate ◽  
Soluble Solid ◽  
Fruit Surface

Tujuan penelitian ini adalah untuk mengetahui pengaruh perlakuan uap etanol terhadap mutu dan masa simpan buah manggis pada suhu ruang. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 3 ragam volume etanol ; 0 ml, 2 ml, dan 4 ml masing-masing diperangkap dalam 5 gram karagenan dan dimasukkan ke dalam sachet teh. Sachet kemudian ditempatkan pada alas styrofoam dimana terdapat 5 buah manggis, selanjutnya ditutup dengan plastik film regang LDPE. Buah manggis tanpa perlakuan atau kontrol disediakan sebagai pembanding.  Buah selanjutnya disimpan pada suhu kamar (28±2?). Susut bobot, intensitas kerusakan, vitamin C, total padatan terlarut, warna, kekerasan dan uji organoleptik diamati selama penyimpanan. Hasil penelitian menunjukkan bahwa perlakuan uap etanol secara umum berpengaruh nyata dalam menurunkan tingkat kerusakan, susut bobot, memperlambat laju perubahan kekerasan, warna kulit dan aril, serta total padatan terlarut dan vitamin C dibandingkan buah kontrol.  Demikian pula uap etanol mampu memberikan nilai tingkat kesukaan panelis lebih tinggi terhadap warna dan rasa aril serta penampilan secara kesuluruhan dibandingkan dengan buah kontol.  Dari ragam perlakuan volume etanol, 4 mL etanol per kemasan mengkreasi uap terbaik untuk memperlambat laju kerusakan, perubahan mutu, menurunkan susut dan meningkatkan kesukaan panelis. Kata kunci: Manggis, uap etanol, kemasan atmosfer termodifikasi, mutu pascapanen The aim of this research was to determine the effect of etanol vapor on the quality and the shelf life of mangosteen at the room temperature. Three different volumes of ethanol, namely 0 ml, 2 ml and 4 ml, were trapped in the 5 gram carrageenan placed in the tea sachets.  The sachet was then put on the basal of styrofoam tray on which 5 fruits were placed and then wraped by streching film LDPE.  Control fruits or un-treated fruits were also provided as comparison. The result showed that the ethanol vapor treatments, in general, significantly reduced the intensity of damage, weidght loss, slowing the change rate of texture, color of fruit surface and aril, total soluble solid and vitamin C of the aril, compared to the control fruits.  The ethanol vapor was also able to give better preferences of panelists on  the color and flavor of the aril, as well as the overall performances of the fruits compared to the controls.  The 4 mL ethanol per package created ethanol vapor of which the best vapor to reduce the rate of damage and the change of quality and increase the panelists preferences.   Keyword : Mangosteen, ethanol vapor, modified atmosphere packaging, postharvest quality

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